Roasted Vegetable Soup
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 139.8
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,614.3 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 3.8 g
- Protein: 7.1 g
View full nutritional breakdown of Roasted Vegetable Soup calories by ingredient
Number of Servings: 13
Ingredients
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Ingredients:
Sweet potato, 1 sweetpotato, 5" long
Parsnips, 3 parsnip (9" long)
Parsley, 1 cup
*Swanson Natural Goodness Chicken Broth, 24 cup
Butternut Squash, 4 cup
*1 med yellow onion, 2 serving
Pepper, black, 1 tbsp
Salt, 1 tbsp
Carrots, raw, 4 large (7-1/4" to 8-1/2" long)
Flat leaf parsley chopped, 1 cp
.5 cp chopped rosemary
4 tbsp evoo
Tips
Delicious with diced apples and bacon crumbles
Directions
Serving Size: 12 servings
Preheat oven to 425. Chop all veggies in 1 inch cubes and toss in evoo, rosemary salt pepper spread on two baking sheets and bake 45 minutes. Remove veggies and put in stick pot with broth and simmer low for 10 minutes. Shut off flame, add parsley and purée. Serve warm.
Preheat oven to 425. Chop all veggies in 1 inch cubes and toss in evoo, rosemary salt pepper spread on two baking sheets and bake 45 minutes. Remove veggies and put in stick pot with broth and simmer low for 10 minutes. Shut off flame, add parsley and purée. Serve warm.